A fluffy and spongy cake filled with fresh strawberries and a cream cheese filling, this strawberry cake is perfect for summer gatherings! Recipe by Yoga of Cooking.
Strawberry Brazo Gitano
Yield: 12 Slices
Calories: 231kcal
You can add this recipe to a collection to create a shopping list!
Print Recipe Add to CollectionEquipment
- Stand Mixer, Whisk and paddle attachments
Ingredients
For the Sponge Cake:
- non-stick spray
- 1 cup of all-purpose flour 120g
- 4 medium eggs room temperature
- ½ cup of refined sugar 100g
- 1 Tbsp warm water
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- confectioners sugar for rolling and decorating
For the Strawberries & Cream Filling:
- ¾ cup of cream cheese softened
- 3 Tbsp confectioners sugar
- ½ tsp vanilla extract
- ¾ cup of heavy cream
- ¾ cup fresh strawberries chopped
Decoration Ingredients:
- whipped cream
- 7-8 fresh strawberries
Instructions
For the Sponge Cake
- Preheat the oven to 375°F. Grease with non-stick spray and line a 9x13-inch cake pan with parchment paper. Then lightly grease the paper with non-stick spray.
- Sift the flour into a small bowl and set aside.
- In the bowl of a stand mixer with the whisk attachment, beat the eggs and sugar at medium speed, until light and fluffy, about 3 minutes. Add in the water, followed by the vanilla and salt. Beat on medium-high for about 6 minutes until soft peaks form.
- Fold in the sifted flour, a little bit at a time, until fully incorporated. Do not overmix- overmixing will result in a deflated and chewy cake.
- Pour the mixture onto prepared pan, using a spatula or spoon to spread evenly to sides of the pan. Bake for 10-12 minutes or until done. You’re looking for a soft, bouncy and slightly golden cake.
- While the cake bakes, prepare a large parchment paper sheet (slightly larger than the cake) and dust with confectioners sugar.
- Remove the cake from the oven and immediately run a paring knife around the edges of the pan to remove the cake from the sides. Carefully invert the tray on top of the previously prepared parchment paper. Remove the parchment paper from the top of the cake.
- While the cake is still warm, roll inwards (with the help of the sugared paper) into a tight Swiss roll. This will prevent the cake from breaking once cooled and filled. Cover with a damp kitchen towel and let it cool at room temperature.
For the Strawberries & Cream Filling:
- In the bowl of a stand mixer using the paddle attachment, beat the cream cheese, 2 tablespoons of confectioners sugar and vanilla until soft and creamy.
- Add the heavy cream and remaining 1 tablespoon of confectioners sugar and beat on medium speed, until the texture is thick and smooth.
- Fold in chopped strawberries using a spatula.
Assemble the cake:
- Once the cake cools, unroll the cake and spread the filling leaving 1-inch border at the opposite edge of the cake, as some of the filling will move as you roll it.
- Wrap externally using the same parchment paper and kitchen towel and refrigerate for one hour to allow the filling to set inside the cake.
- Trim the edges with a serrated bread knife and decorate with whipped cream (or leftover filling) and fresh strawberries.
- Serve and enjoy!
Nutrition
Serving: 1 Slice | Calories: 231kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 112mg | Fiber: 1g | Sugar: 14g | Vitamin C: 13mg
